Sheppards Pie the right way

By Betty2534

Ingredients

• 4 large potatoes, peeled and cubed
• 1 tablespoon butter
• 1 tablespoon finely chopped onion
• 1/4 cup shredded cheddar cheese
• salt and pepper to taste
• 5 carrots, chopped
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 lb lean, ground lamb
• 2 tablespoons all-purpose flour
• 1 tablespoon ketchup
• 3/4 cup beef broth
• 1/4 cup shredded cheddar cheese

Details

Servings 1
Adapted from 12tomatoes.com

Preparation

Step 1

(makes one, 2 quart casserole)

1. Preheat the oven to 375∞. Bring a large pot of water to boil, add the potatoes, and cook for about 15 minutes or until the potatoes are cooked, but still firm.

2. Drain and mash the potatoes, then mix in the butter, 1 tablespoon finely chopped onion, and 1/4 cup shredded cheese. Add salt and pepper to taste.

3. Start a fresh pot of water boiling and add the carrots. Cook them for about 15 minutes, drain, mash, set aside.

4. In a large frying pan, add onion and cook until clear. Add the ground lamb and cook until browned. Pour off the excess fat, then add flour and cook for an additional minute. Add the ketchup and beef broth.

5. Bring the mixture to a boil, then reduce heat and simmer for 5 minutes.

6. Spread the ground beef evenly over the bottom of a 2 quart casserole dish. Over top, spread the mashed carrots in an even layer, then do the same with the mashed potatoes. Sprinkle the last of the shredded cheese on top, then bake for 20 minutes.

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